SERVES 6-8 (MAKES 32-36)
250g dried aduki (adzuki) beans, pre-soaked in unsalted cold water for 8 hours, drained
7.5cm chunk of fresh root ginger, peeled and shredded finely
1 medium egg, fork-whisked
4 spring onions, finely sliced
1 handful (about 25g) flat-leaf parsley
2 tablespoons sweet chilli sauce
2 tablespoons dark soy sauce
1/2 teaspoon cracked black pepper
85g strong cheese, such as Cheddar, coarsely grated
2x60g crusty bread rolls, quartered and sliced thinly
1-2 teaspoons spice paste, such as massaman or korma
6 tablespoons virgin olive oil

Put the pre-soaked beans into a large saucepan; cover with at least 10cm unsalted, boiling water and boil hard, uncovered, for 10 minutes, skimming and discarding the foam that forms with a slotted spoon. Reduce the heat and simmer, part-covered, for 35 minutes or until very tender. Drain in a sieve, discarding the cooking liquid. Put half the cooked, drained beans with the ginger, egg, spring onions and most of the parsley (torn) into a food processor. Whizz for 30 seconds until the mix is chopped but not puréed; empty it into a bowl. Put the second half of the beans into the food processor with the chilli sauce, soy sauce, pepper and cheese. Whizz again for 30 seconds; empty this into the bowl. Now put the bread and the spice paste into the food processor and whizz for 60 seconds, in short bursts, until reduced to spicy crumbs. Add these to the bowl. Use clean hands or a wooden spoon to form the mixture into a dense, even paste. Squeeze a walnut-sized portion into a tight ball, then flatten between your palms to make a patty. Repeat with the rest. Heat 2 tablespoons of the oil in a non-stick frying pan. Cook 10 or 12 patties for 3 minutes over a fairly high heat on one side, and 2 minutes on the second side. Cook the rest the same way. Serve hot with the rest of the parsley and dipping sauces.

Wine recommendation from Decanter magazine:
Argento Malbec, Mendoza, 2006, £5.99, Majestic and Tesco.
Fresh, minty Argentinian red with juicy, dark fruit. Great value wine; drinking well now.